Posts Tagged ‘Strawberry (dâu)

* 60 ml canola oil
* 120 ml milk
* 1 egg
* 3 g salt
* 9 g baking powder
* 100 g white sugar
* 220 g all-purpose flour
* 155 g chopped strawberries

1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.



350 gm. Cream cheese
120 gm. Icing sugar
120 gm. unsalted butter
1 egg
1/2 lemon – squeeze out juice
Some strawberry jam or blueberry pie filling
(Use the baking type of jam and for bottled jam, stir with some hot water to dilute it)

Tart pastry ingredients:

350 gm. Plain Flour
120 gm. sugar
200 gm. butter
1/4 tsp. salt
1 egg


(1) For tart pastry, cream butter, sugar and salt till creamy.
(2) Add in beaten egg slowly and cream till well mixed.
(3) Add in flour and mix into a dough. Rest for 20 mins.
(4) Divide dough into small portions and press into tart moulds. Trim off excess.
(5) Bake in the oven at 175C for about 10 mins. Then remove from the oven and let it cool a little.
(6) For fillings: Cream the cream cheese with sugar till creamy. Add in butter and continue to cream till creamy.
(7) Add in egg and continue creaming for a while, add lemon juice and blend until creamy.
(8) Pour fillings into baked tart mould. Put a teaspoon of jam on top and take a skewer to swirl into marble effect and bake at 180C for about 5 – 8 mins.
(9) Chill in fridge and serve.

Tart dough:

125 gm. unsalted butter
50 gm. sugar
1/2 tsp. vanilla extract
1 egg yolk
1/4 tsp. salt
250 gm. plain flour

Pastry Cream:

1/4 cup cornflour
3/4 cup sugar
1 3/4 cups milk
4 large egg yolks
1/4 tsp. salt
1 tsp. vanilla extract
2 Tbsp. unsalted Butter

Fresh Strawberries – Sliced
Apricot Gel or Strawberry gel – for glazing


(1) Tart dough: Put all the ingredients into a food processor and pulse it a couple of times. Remove from food professor and press lightly into a round disk, being careful not to work it so much that the pastry becomes tough. Wrap the dough tightly and refrigerate for 20 mins. before rolling. Unfold and roll, then ease into an 8″ fluted tart pan. Trim off excess edges. Blind bake the crust at 175C for about 20 mins. or until golden brown. Cool to room temperature on a cooling rack.
Pastry Cream:
(2) Mix cornflour with 1/4 cup sugar in a mixing bowl and then stir in 3/4 cup of milk. Blend in the egg yolks into the cornflour mixture, stirring until completely smooth.
(3) Place 1 cup of milk and the remaining sugar into a saucepan and boil over medium heat and bring to a boil. Remove the pan from the heat. Temper the egg mixture by gradually adding in some of the hot milk mixture, whisking constantly. Add in the remaining hot milk mixture into the eggs. Return mixture to the saucepan and continue cooking over medium heat until the mixture thickens into pastry cream. Remove from pan and cool about 30 mins.
(4) Spread pastry cream in the baked tart and level the top.
(5) Arrange sliced strawberries over the surface of the pastry cream, they should fill the entire tart shell so that no cream is visible.
(6) Use a pastry brush to coat the strawberries very lightly with the warm apricot gel (Add some water into the apricot gel and then warm it up).
(7) Keep the tart regrigerated. Serve chilled.

Note: If no gel is available, any jam will do as well.


Biscuit Base: Mix together and press into a 9″ sq. loose bottom tray

280 gm. Digestive Biscuits – blend finely
2 1/2 Tbsp. Sugar
80 gm. melted butter (if you find that it’s too dry, add a little more till it can be pressed into the tin)


600 gm. Philidelphia Cream Cheese
125 gm. fine sugar
3 Tbsp. Plain flour
1 tsp. Vanilla Essence
150 gm. Sour Cream
2 nos. eggs

1/3 cup of Strawberry Jam


(1) For biscuit base, blend the biscuits finely, add in melted butter and sugar and mix thoroughly. Press firmly into a 9″ square loose bottom tray and bake for about 10 mins. at 175C. Leave to cool slightly.
(2) Beat cream cheese and sugar till creamy.
(3) Add in vanilla essence, plain flour and sour cream and mix till combined.
(4) Add in eggs one at a time at low speed until just until blended.
(5) Pour on top of the baked biscuit base.
(6) Put strawberry jam into a piping bag, pipe over the cheese filling and then use a skewer to swirl the jam to make a marble effect look.
(7) Bake at 160C for about 45 mins. or till the filling is set.
(Test by touching the center of the cheese and if it’s firm, then it’s cooked)


4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco

150 gm. Fresh Strawberries – puree until fine
80 gm. cornoil
20 gm. Kirsch liquer

120 gm. Superfine flour
1 tsp. Baking powder

5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar


(1) Mix the egg yolks with sugar and stir until well mixed.

(2) Add in cornoil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.

(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.

(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.

(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.

Ingredients for side cake: (for 11″ x 14″ rectangular tray)3 egg yolks
40 gm. sugar
80 gm. plain flour
15 gm, cornflour
1/8 tsp. vanilla essence

3 egg whites
40 gm. sugar

1 Tablespoon cocoa powder

For Strawberry Mousse:

400 ml. UHT whipping cream
350 gm. Strawberry puree
120 gm. sugar
1 teasp. strawberry paste
25 gm. gelatine powder mixed with 100 gm. water

Method for sponge cake:

(1) Put all the ingredients into a mixer bowl except cornoil and whisk till thick and pale in colour.
(2) Fold in cornoil and then pour into the 9″ round tray and bake at 175C for 50 to 60 mins. or till cooked. Unmould and leave to cool on a cooling rack. slice into 2 layers.
(3) For Side cake: Line the tray.
(4) Whisk egg yolks with sugar until thick. Whisk egg white with sugar and whisk till thick. Mix egg yolk and egg white mixture together. Divide mixtur into 2 portions. Add vanilla essence into one portion and cocoa powder into the other portion.
(5) Pour batter into piping bags and pipe out diagonally into strips onto the baking tray. Bake for 10 mins. Leave to cool.
(6) For strawberry Mousse: Mix strawberry puree, sugar and strawberry paste into a saucepan and warm it over a stove to melt the sugar. Then add in gelatine mixture. Leave to cool. Fold in whipped cream. Divide into 2 portions.
(7) Cut slanted sponge cakes according to the height of the cake ring and place it into the cake ring.
(8) Lay a layer of sponge cake into the cake ring as base.
(9) Pour in half of the strawberry mousse on top of the cake then top up with another layer of sponge cake. Pour the balance mousse on top of the sponge cake. Leave in the chiller to let it set for at least 4 hours.
(10) Grated some strawberry chocolate on top or decorated as desired.

Ingredients for sponge fingers:

90 gm. egg white
90 gm. sugar
60 gm. egg yolk
90 gm. flour

Ingredients for Mousseline (filling):

150 gm. fresh milk
20 gm. sugar
30 gm. egg yolks
15 gm. sugar
2 sheets gelatine leaves – soaked in cold water till soft then microwave for 20 secs.
6 gm. flour
6 gm. corn flour
150 gm. whipped cream


(1) For sponge fingers: Whisk egg white till slightly frothy, add in the 90 gm. sugar spoon by spoon, beating well after each addition.
(2) Add in yolks and continue whisking.
(3) Fold in flour and mix gently. Put mixture into a piping bag fitted with a plain nozzle. Pipe a row of 6 cm. fingers, next to each other so that they will stick together when baked.
(4) Sieve some icing sugar on top and bake at 190C for about 10 to 12 mins.
(5) Remove from oven and leave onto wire rack to cool.
(6) Place sponge fingers into cake rings, place a piece of cake at the base.
(7) For Mousse: Melt sugar in milk, bring to boil.
(8) Whisk egg yolk with sugar in a bowl, add flour and corn flour and mix well.
(9) Add boiled milk slowly, stirring all the time.
(10) Bring mixture to a boil, add in soaked gelatine, stirring until mixture thickens. Leave to cool completely.
(11) Fold in whipped cream.
(12) Spoon some mousse into the prepared sponge cake, place a strawberry in the centre of the mousse then spoon remaining mousse on top till almost the rim. chill in the fridge till set.
(13) Decorate with strawberries and serve chilled. “HAPPY MOTHER’S DAY”

Thông tin cá nhân

Đỗ Thị Hồng Hạnh
Hồ Chí Minh


Tháng Bảy 2018
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